Combine milk and heavy cream in a saucepan and heat over low heat. Watch carefully and once it begins to simmer, remove from heat and add in chocolate. Stir with a spatula until chocolate is melted, then whisk in sugar and salt. In a separate bowl, lightly beat the 2 eggs. Slowly add eggs to chocolate mixture while whisking.

Pour chocolate filling in to graham crust. Bake for 25-30 minutes or until filling is set. (Pay attention and check every 5-10 minutes after 20 minutes pass to make sure you don’t over cook it) Once the chocolate is no longer liquid, remove the tart and top with as many large marshmallows as you can fit. Heat the broiler to high and broil for just a few minutes until marshmallows are cooked to your liking.

Let cool then refrigerate for 1-2 hours before cutting. Dip your knife in to hot water before and after each slice of the pie.